By: Beppi Crosariol, The Globe and Mail, August 16, 2012
An intense, full-bodied red from a fine Okanagan estate, this offers up flavours of currant, cherry and prune along with chocolate and spice. The sticky, astringent tannins, characteristic of the petit verdot grape, come on strong, but they frame the ripe fruit beautifully. Decant it if you can and try it with duck breast or rare steak, or cellar it for one to five years if you can wait... / Read More
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